Banana Bread | No Sugar | No Eggs

These banana bread made with dates and pecan, quick and easy to make. No Eggs, butter or dairy.

Recipe below👇

Prep time: 15 MINS
Bake time: 45-60 MINS
Total time: max. 1 HOUR 15 MINS
Yield: 10-12 SERVINGS

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What we use at the Food Metrica kitchen:⬇️

🛒- Blender which make perfect Oat flour: https://amzn.to/3inWLCh
🛒- Hand Mixer: https://amzn.to/3puFXel
🛒- Food Processor: https://amzn.to/3fZNdvJ
🛒- Loaf Pan: https://amzn.to/3pGz9ux
🛒- Silikon Spatula Set: https://amzn.to/3w0Chn3
🛒- Mason Jar 16oz: https://amzn.to/3fXY5dC
🛒- Jumbo muffin pan: https://amzn.to/3uXvSaZ

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--------------------------------- RECIPE -----------------------------------
Ingredients
1 cup (147 g)dates pitted and soaked in hot water for 20 minutes
4 very ripe bananas
1/2 cup (122g) apple sauce
1/4 cup (54.5 ml) olive oil
1/2 tsp ground vanilla or 2 tsp vanilla extract
2 cups (250 g) spelt flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (60 g) pecan, optional

Instructions
Preheat the oven to 350 degrees F (180 C). Lightly spray an 8x14 inch loaf pan and set aside.
Drain the dates and place them in a food processor along with the bananas, apple sauce, oil, salt and vanilla. Blend until smooth, scraping down the sides as needed.
In a separate bowl whisk together dry ingredients. With a wooden spoon, mix the date/banana mixture into the flour mixture until the flour is fully hydrated. Be careful not to overmix. Once your batter is uniform, stir in chopped pecans.
Pour the batter into the prepared loaf pan and spread even the top.
Bake for 45-60 minutes until a toothpick inserted in the middle comes out clean. Allow loaf 20 minutes to cool in pan before transferring to a cooling rack to cool.
Serve immediately or store in an airtight container or freezer.

ENJOY!
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#HealthyBananaBread #EasyBananaBread #BestBananaBread #foodmetrica